Parsnip Soup with Corned Beef and Cabbage Recipe | Epicurious

Name: Parsnip Soup with Corned Beef and Cabbage Recipe | Epicurious
Ingredients: 3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided); 2 Turkish bay leaves; 2 large parsnips (about 13 ounces), peeled, coarsely chopped; 2 cups chopped onions; 3 cups (or more) low-salt chicken broth; 3 large savoy cabbage leaves, center ribs removed; 1/4 cup heavy whipping cream

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Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

Keywords

corned beef
parsnip
onion
cabbage
starter
dinner
gluten free
nut free
simmer
blender
bon appétit

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Ingredients

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
2 Turkish bay leaves
2 large parsnips (about 13 ounces), peeled, coarsely chopped
2 cups chopped onions
3 cups (or more) low-salt chicken broth
3 large savoy cabbage leaves, center ribs removed
1/4 cup heavy whipping cream